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OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!

If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.

Requested Article:

Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features
Ionica Coțovanu, Silvia Mironeasa
Foods (2021) Vol. 10, Iss. 7, pp. 1539-1539
Open Access | Times Cited: 31

Showing 1-25 of 31 citing articles:

Overview of nature, frequency and technological role of dietary fibre from cereals and pseudocereals from grain to bread
Aleksandra Torbica, Miloš Radosavljević, Miona Belović, et al.
Carbohydrate Polymers (2022) Vol. 290, pp. 119470-119470
Closed Access | Times Cited: 38
Impact of replacing wheat flour with lychee juice by-products on bread quality characteristics and microstructure
Ting Xin, Shuying Tang, Tong Su, et al.
LWT (2022) Vol. 165, pp. 113696-113696
Open Access | Times Cited: 26
Addition of Amaranth Flour of Different Particle Sizes at Established Doses in Wheat Flour to Achieve a Nutritional Improved Wheat Bread
Ionica Coțovanu, Silviu-Gabriel Stroe, Florin Ursachi, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 133-133
Open Access | Times Cited: 23
Nutritionally Improved Wheat Bread Supplemented with Quinoa Flour of Large, Medium and Small Particle Sizes at Typical Doses
Ionica Coțovanu, Costel Mironeasa, Silvia Mironeasa
Plants (2023) Vol. 12, Iss. 4, pp. 698-698
Open Access | Times Cited: 14
Effect of defatted melon seed residue on dough development and bread quality
Guoqiang Zhang, Afroditi Chatzifragkou, Dimitris Charalampopoulos, et al.
LWT (2023) Vol. 183, pp. 114892-114892
Open Access | Times Cited: 13
Investigation of Quinoa Seeds Fractions and Their Application in Wheat Bread Production
Ionica Coțovanu, Mădălina Ungureanu‐Iuga, Silvia Mironeasa
Plants (2021) Vol. 10, Iss. 10, pp. 2150-2150
Open Access | Times Cited: 28
Research on the Potential Use of Grape Seed Flour in the Bakery Industry
Oana Bianca Oprea, Mona Elena Popa, Livia Apostol, et al.
Foods (2022) Vol. 11, Iss. 11, pp. 1589-1589
Open Access | Times Cited: 22
Influence of Buckwheat Seed Fractions on Dough and Baking Performance of Wheat Bread
Ionica Coțovanu, Silvia Mironeasa
Agronomy (2022) Vol. 12, Iss. 1, pp. 137-137
Open Access | Times Cited: 16
Effects of molecular characteristics and microstructure of amaranth particle sizes on dough rheology and wheat bread characteristics
Ionica Coțovanu, Silvia Mironeasa
Scientific Reports (2022) Vol. 12, Iss. 1
Open Access | Times Cited: 16
Incorporation of Buckwheat Flour at Different Particle Sizes and Distinctive Doses in Wheat Flour to Manufacture an Improved Wheat Bread
Ionica Coțovanu, Costel Mironeasa, Silvia Mironeasa
Foods (2023) Vol. 12, Iss. 8, pp. 1730-1730
Open Access | Times Cited: 10
Features of Bread Made from Different Amaranth Flour Fractions Partially Substituting Wheat Flour
Ionica Coțovanu, Silvia Mironeasa
Applied Sciences (2022) Vol. 12, Iss. 2, pp. 897-897
Open Access | Times Cited: 15
The Effects of Quinoa and Amaranth Flour on the Qualitative Characteristics of Gluten-Free Cakes
Razieh Hamzehpour, Asiye Ahmadi‐Dastgerdi
International Journal of Food Science (2023) Vol. 2023, pp. 1-6
Open Access | Times Cited: 7
Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour
Guadalupe Chaquilla-Quilca, Alma Rosa Islas-Rubio, Francisco Vásquez-Lara, et al.
Polish Journal of Food and Nutrition Sciences (2024), pp. 137-146
Open Access | Times Cited: 2
Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods
Xinyuan Xie, Ke Cai, Zhihe Yuan, et al.
Foods (2022) Vol. 11, Iss. 24, pp. 4057-4057
Open Access | Times Cited: 9
Use of animal origin protein concentrates in bread baking
Maria Shabunina, Anastasia Andreeva, Anastasia Pavlova
Foods and raw materials (2023), pp. 338-346
Open Access | Times Cited: 5
Amaranth grain proteins: prospects for use in specialized food products
Yu S Sidorova, N.A. Birulina, I S Zilova, et al.
Problems of Nutrition (2022) Vol. 91, Iss. 3, pp. 96-106
Open Access | Times Cited: 8
Effect of Semolina Replacement with Amaranth Flour on Quality Characteristics of Functional Pasta
Sogand Alizadeh, Asiye Ahmadi‐Dastgerdi, Sara Reisi, et al.
Journal of Food Quality (2024) Vol. 2024, pp. 1-10
Open Access | Times Cited: 1
Effects of Artemisia dracunculus powder on dough rheology and quality properties as a novel ingredient in bread formulation
Sibel Bölek, Feyza Tosya, Feriha Göksu
Food Science and Technology International (2024)
Closed Access | Times Cited: 1
Substitution of wheat flour by jackfruit (Artocarpus heterophyllus lam.) seed flour: Effects on dough rheology and deep-frying doughnuts texture and sensory analysis
Liliana Ortega Gonzaález, Norma Güemes Vera, Javier Piloni‐Martini, et al.
International Journal of Gastronomy and Food Science (2022) Vol. 30, pp. 100612-100612
Closed Access | Times Cited: 6
Insights into the Potential of Buckwheat Flour Fractions in Wheat Bread Dough
Ionica Coțovanu, Costel Mironeasa, Silvia Mironeasa
Applied Sciences (2022) Vol. 12, Iss. 5, pp. 2302-2302
Open Access | Times Cited: 5
An Evaluation of the Dough Rheology and Bread Quality of Replacement Wheat Flour with Different Quinoa Particle Sizes
Ionica Coțovanu, Silvia Mironeasa
Agronomy (2022) Vol. 12, Iss. 10, pp. 2271-2271
Open Access | Times Cited: 4
Quality And Staling Characteristics of Wheat Bread Improved by Adding Eucommia Ulmoides Oliver Leaf Micropowders
Sihai Han, Xiaojing Liu, Shuming Chen, et al.
(2024)
Closed Access
Standardization and evaluation of RTE extruded corn-pearlmillet snacks incorporated with kidney bean or green gram flour: A comparative study
Yudhbir Singh, Raj Bala Grewal, Manisha Malik, et al.
Journal of Food Legumes (2024) Vol. 37, Iss. 3, pp. 338-345
Open Access
Pan gourmet a base de harina de trigo, linaza y chapulín (Sphenarium purpurascens) como alimento funcional
Pilar Galicia, Ixchel Parola-Contreras, Juan G. Báez‐González, et al.
Investigación y Desarrollo en Ciencia y Tecnología de Alimentos (2023) Vol. 8, Iss. 1, pp. 379-386
Open Access | Times Cited: 1
Quality evaluation of chin-chin produced from aerial yam (Dioscorea bulbifera) and wheat flour blends
R. M. O. Kayode, Cynthia Nguevese Chia, Bukola Idowu Kayode, et al.
Food Production Processing and Nutrition (2023) Vol. 5, Iss. 1
Open Access | Times Cited: 1
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